Dinner for 8
Split Pea Hamburger Soup
Ground beef, split peas, potatoes, carrots, and herbs simmer in chicken broth until tender and richly flavored.
$1.70per serving $
65 minstart to table
8servings
AmericanDairy-freeKid-friendlyBudgetFamilyLunchesDinnersSummer grillingCold-weather comfortWinterSpring
Ingredients
- 1 lb lean ground beef
- 1 white onion
- 2 tsp minced garlic
- 8 cups chicken broth
- 4 russet potatoes
- 2 carrots
- 1 cup dry green split peas
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 2 large bay leaves
Steps
- Brown the ground beef in a large soup pot over medium heat for 8 minutes, breaking it apart until it reaches 160 F.
- Add the onion and garlic, then cook for 4 minutes.
- Stir in the chicken broth, split peas, rosemary, thyme, and bay leaves.
- Bring the soup to a boil, then cover and simmer over low heat for 35 minutes.
- Add the potatoes and carrots, then simmer uncovered for 15 minutes, until the vegetables and peas are tender.
- Remove the bay leaves and season with salt and pepper.
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